| Abstract: |
Bacterial surface-ripened cheeses are popular dairy products in Europe, among which are Münster, and Livarot from France, Limburger and Tilsit from Germany, Taleggio from Italy, and Herve from Belgium. Bacterial surface-ripened cheeses are also called smear-ripened cheeses, because of the glistening appearance of the cheese surface, washed-rind cheeses, because their rind is washed several times with brine during ripening or red-smear cheeses, because of the red colour which characteristically develops on the surface of these cheeses. They are much less important in English-speaking countries and in Egypt. The biochemical activity of the microflora resulted in the development of a cabbage, garlic or putrid like flavour during ripening. Recent developments in cheese marking have resulted in a demand for the production of such cheese types to face the demand of both Egyptian and foreign consumers.The study was divided into three parts:Part I. Gross chemical composition and ripening indices of market smear ripened cheese samples:Section 1: Comparative study on some commercial smear ripened cheeses.Eight samples of smear ripened cheeses were collected from supermarkets in some European countries namely Germany, France, and Belgium. Cheeses were categorized to German cheese A, German cheese B, French and Belgium. German cheeses (A), French, and Belgium were ripened by Brevibacterium linens and German cheese (B) ripened by Brevibacterium linens & Geotrichum candidum as indicated on the package label. The cheeses were analysed for chemical composition, ripening indices, microbiological quality and organoleptic properties. Total and free amino acids, free fatty acids and microstructure were investigated in the highest sensory scores samples.The good quality samples smear ripening cheese German cheese types (A and B) had the highest ripening indices reflect lowest salt% and acidity %. These cheeses could be used as a source of smear microorganism deliberately added to be manufacture smear ripened cheese under Egyptian conditions
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